- 2 whole portobello mushrooms
- 1/4 cup balsamic vinegar
- 1/4 cup tamari
- 1/2 cup olive oil
- 1 tablespoon fresh basil
- 1/2 cup marinated vegetables (onion, red pepper, etc.) (optional)
- 1 (6- by 8-inch) focaccia bread (optional)
- 2 ounces fresh mozzarella cheese (optional)
Clean portobello mushrooms and remove stems. Marinate mushroom caps in balsamic vinegar, tamari and olive oil with a pinch of fresh basil.
Preheat a grill for medium heat and lightly oil the grate.
Grill mushroom caps over medium heat until tender, 15 to 20 minutes.
Use as an appetizer, or slice and make a sandwich with marinated vegetables and a slice of fresh mozzarella.